Jeanne's Macaroni Salad

by Jeanne Barger

Makes 9 servings

2 1/4 cup macaroni, uncooked
1 green pepper
½ red pepper
2 celery stalks
1/4 vidalia onion
1 ½ tsp parsley
1/8 tsp white or black pepper
2 oz pimento (optional)
1 tomato (optional) - cut into small pieces or wedges
1/8 tsp paprika
15 oz Miracle Whip
1/4 cup milk (reg or skim)

Cook macaroni and set aside.

Chop green peppers, red pepper, celery and onion finely or put in food processor and process until fine, but not mushy.  Add the vegetables to the macaroni and stir well.

In a separate bowl, mix together the miracle whip and milk until it is a creamy mixture.  A whisk usually works best.  Add the white/black pepper and parsley to this mixture so it spreads better once mixed with macaroni and vegetables.         

Pour the miracle whip mixture into the macaroni and vegetables and mix all together.     Add the pimentos and stir well.  Refrigerate for one hour.  Remove from refrigerator and add the tomatoes if using.  Sprinkle some paprika sparingly on top.  Cover and refrigerate for at least one more hour or until needed.  May be made the day before you need the salad.   

Double the recipe for party size bowl